A few years ago I purchased a Kitchen Aid refrigerator and received a small rebate plus a frying pan. This question is about the pan (just letting you know why I have it). The pan feels solid, hefty, made of stainless steel. Every time I use it, food sticks.
I have one stainless fry pan and I don't turn it really high. The premise behind stainless cookware is that it gets hotter than other metals and doesn't need to be turned up high. The blessing is that when something does stick you can clean it without ruining it, not like the teflon type.
i use a small amount of real butter or any fat - nothing sticks! I also use a non-stick pan for anything that i need to "crisp" like pancakes, bread ect.. I use my stainless steel pans for any type of coking that contains more moisture and does not need to be "crispy". But if you like to just use the stainless make sure you have some real butter on hand or some pork fat or lard, in small amount only to coat the pan it works great. I recomend the fat over the butter from experience, add butter for flavor.
Stainless cookware is great for browning meats and making sauces! The trick is to know what cookware to use depending on what you are making. (Use your non-stick for foods like egg dishes and such). For your meats, heat your pan on medium to medium-high. Add some oil, just to coat the bottom. Let the oil heat then add your meat. Don't touch it!! The meat is ready to turn when it doesn't stick anymore! That's the secret! When the meat is done cooking on both sides, take it out and deglaze the pan with some liquid (wine, broth, etc) and scrape the bottom of the pan for all the yummy stuff that did stick. You can reduce it down for a sauce, add cream, starch, etc. Hope this helps in some way! I love my stainless cookware, maybe now you will too!
If you want to convert it to a non stick surface you can buy a non-stick re-usable layer. In Australia they are around $20.
It is pretty much a teflon sheet that you can put on a BBQ plate or in the oven, they might make them for frypans aswell. My parents-in law have one on their BBQ and its awesome.
I found an Aussie site that sells them for $14.00 here are its FAQs- (http://www.bdmtrading.com.au/non-stick-faqs.asp)
Non Stick FAQ's
Are they safe to use?
There has been a lot in the news about the safety of Teflon coated cookware. The chemical in question is PFOA or C8. NBE Non Stick Liner products do not contain PFOA (C8).
Can I use my metal implements?
Metal is fine but your sheet will last longer if you use plastic.
Can I put my BBQ Liner on the grill side of my BBQ?
No, Non Stick Liner sheets should not come in contact wtih open flames or in direct contact with elements.
Can I use my Non Stick Liner sheet in my George Foreman Grill?
Yes, they are great in any style of grill or sandwich maker.
Can I cut my sheet?
You can cut your sheet to any size or shape you like. You shouldn't use your Non Stick Liner as a cutting surface.
Do I have to use bread in my Toasty bag?
You can use tortilla's or wraps, you can even use your bag to heat hash browns, fish fingers or chicken nuggets. I know of one teen who likes to reheat left over pizza in his Toasty bag. Toasty Bags are also good for Coeliacs as they cut down on cross contamination.
Could I use it to iron over transfers?
Non Stick Liners are great for ironing any delicate material. They are also great for pressing seams when making quilt blocks.
How do I clean it?
Non Stick Liners are excellent for people with limited water. Wipe it over with paper towel, if it has a greasy residue wipe with a warm soapy cloth. You can even pop it in the dishwasher.
Great for vegetarians and people with food allergies!
If you know of someone who has a severe allergy, often peanut or shellfish, NBE Non Stick Liner sheets are must for them. No chance of cross contamination. Vegetarians with their own Non Stick Liner never have to worry about meat or animal fat coming in contact with their food.
For one thing teflon is not good for you at all. When i cook i heat the pan up just a little & put salt in the bottom. That is all i use & my food does not stick. Your steaks & burger are more jusicer.
I absolutely loathe stainless steel for cooking. I don't care what you do it develops hot spots (this is a proper term for it, look it up) and food will stick every time you use it. I had some really expensive stainless pots, and a stainless electric skillet, and they all went to the thrift store as no matter what I cooked nor how I cooked it, it ALWAYS stuck. Cooking was so much less a chore with a good set of heavy aluminum cookware. Don't let that skillet cause anymore grief and trouble........get rid of it and get some heavy aluminum cookware! It's not worth a second's worth of trouble.
Susan in Omaha
I always had trouble with food sticking to a frying pan until I tried cast iron. I have two cast iron frying pans and wouldn't trade them for the world. I admit they are getting heavy for me as I mature, but I tell myself it beats lifting weights. (rofl)
My daughter has T-fal which has a red dot in the middle that makes the heat distribute evenly throughout the pan.
I also have cast aluminum cookware as was mentioned above. I no longer have the frying pan. Maybe one didn't come with my set. There is much controversy over using aluminum for cooking so I try not to use it much. My mother had the heavy Club Aluminum cookware like I have and we always had good luck with it.
Sorry there is no hope for the pan you asked about. Throw it in the trash or donate it.
How familiar this sounds! In the end I tossed mine and am slowly building up a set of LE CREUSET pans. They are brilliant but expensive. I've only got 2 saucepans, a big pot with lid and a big fry pan. I seem to cook everything in them. We are a family of three. I'm saving for a wok in their range next. Can't fault them.
I have the same problem with my iron skillets. I do what I've always been told....that is clean them (no water) grease them and let them sit in the oven. I clean them with salt before I grease them and put them in the oven. I tried all that and food still sticks. Don't know what I'm doing wrong but food sticks in all my skillets no matter what kind I use.
My stainless steel cookware specifically states not to cook on high heat or it will burn. Try using only medium heat.
I used Green pans set brought on QVC or HSN in 2007, these are great, no sticking, no burning, I been cooking for 30 years. You must season you pans before using. Soapy water, rinse, and dry wipe with a vegetable oil before using any new pot. There is some kind of thin film if you do not wash off it make your pans stick.
Keep it simple use a reusable Teflon frying pan liner, they will cut any size that you want at NonStickKitchen.com great customer service.
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